Pisco is a spirit distilled from grapes. Invented by the Spanish in the 16th century, and named after the city of Pisco, Peru, the Spanish attempted to make an inexpensive version of the Spanish brandy called Orujo.
As borders changed between Chile and Peru… Pisco was eventually produced in Chile. The drink is widely consumed now in Bolivia, Chile and Peru. Today there are many legal battles being fought between Peru and Chileover the right to market this spirit under the historic banner Pisco. Chile markets Pisco in much larger quantities than Peru… so the legal battles continue.
Once considered a “poor man’s drink” in the areas of South Americawhere they did not grow sugarcane, Pisco was said to have been a favorite of Hemingway… probably because it was cheap and strong.
It enjoyed popularity in California during the Gold Rush as passing ships loaded up on it and took it to San Francisco. It was introduced as a strong spirit by Chilean and Peruvian gold miners. After that period, it became a curiosity in North America and rarely found.
It is now enjoying a renaissance in cocktail circles as a versatile and interesting spirit. Try it and discover what all the fuss is about. It comes in all price ranges. A good Pisco should give hints of citrus, lemon balm, grapefruit and should have soft mouth feel with slight bite when drinking straight. Many also use it in mixed cocktails.
Tell us how you drink Pisco… straight or in a mixed cocktail?
October 23rd, 2008 at 2:47 pm
I drink it with coke..and a couple of ice cubes…like 1/3 of pisco , and the rest in coke or sprite …but if you are a little cautious about the drukness, i recommend 1/4 pisco, 2 ice cubes, and the rest in soda.